Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $64,300.00 - $82,100.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Flexible work hours
Job Description
Harwood Hospitality Group is Dallas' premier hospitality owner-operator, renowned for its commitment to delivering unparalleled experiences in the hospitality industry. The group introduces a new landmark with Hotel Swexan, located in the vibrant Harwood District. Hotel Swexan epitomizes a multi-generational vision by blending local expertise with an international influence, drawing inspiration from the energy and charm of world-class cities such as New York, London, and Paris. This unique hotel is a sophisticated combination of classic and contemporary styles, crafting an environment that breaks conventional boundaries. It serves as a dynamic destination where guests can immerse themselves in culture and social... Show More
Job Requirements
- Formal training in Culinary Arts
- Minimum 5 years experience in fine dining or high-end steakhouse
- Passion for food and leadership
- Excellent record of kitchen management
- Ability to work well in fast-paced setting
- Must be punctual, dependable and flexible
- Must be able to communicate clearly and effectively
Job Qualifications
- Formal training in Culinary Arts
- Minimum 5 years experience in fine dining or high-end steakhouse
- Passion for food and leadership
- Excellent record of kitchen management
- Knowledge of cooking trends and best practices
- Ability to work well in fast-paced settings
- Strong communication and leadership skills
- Ability to manage kitchen operations efficiently
- Experience in food cost control and budget management
Job Duties
- Schedule and coordinate the work of chefs, cooks, and kitchen employees to ensure economical food preparation and adherence to budget labor cost goals
- Supervise all cooking operations, including methods, portions, and garnishing
- Plan meals and develop cost menus
- Approve requisition of products and necessary food supplies
- Maintain high standards of sanitation, cleanliness, and safety throughout kitchen areas
- Establish controls to minimize food and supply waste
- Ensure attractive presentation of all food and dishes
- Train and educate kitchen staff on new techniques, dishes, and skill development
- Design menus and direct food preparation, production, and control for all meals and events
- Ensure exceptional quality of ingredients, preparation, and plating
- Control labor and operating expenses through planning, budgeting, purchasing, and inventory control to maximize profit
- Coordinate selection, training, coaching, development, motivation, and evaluation of kitchen employees
- Be visible in the restaurant to recognize guests, promote positive public relations, and handle special requests
- Monitor and maintain safe food handling procedures and working environment
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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